Hearty Roast Beef and Swiss Salad

These are a few of my favorite thiiiiings!!!  I just got that song in my head, because of this salad.  This is pulling from the archives, but I felt it was time for a nice big hearty salad recipe; it’s been a while.  However it has been long enough that I was studying the picture to help me remember exactly what I put in it…and I found myself thinking “what did I put in this salad other than beef and swiss?  Well…my favorite things!!”  Then without warning my mind was transported to a dance scene with the Van Trapps, haha.  Anywho.  Back to food.

This salad was fantastic.  It was one from the very beginning of our Maker’s Diet adventure, in fact it was adapted right from perfectweightamerica.com!  It was also one of the first days of summer last year…and I was still nannying.  I had put the baby to bed for her nap and went outside, sat on the wicker furniture, soaked in the sunshine that really wasn’t all that warm yet…and ate my salad and felt sooooooo good.  🙂  I was surprised how happy it made me!  You should try it so it can make you happy too!  🙂  Oh, and, as always…feel free to play with it!!  More or less of what you like….add things….have fun with it!  Salads are a great canvas!  This will stuff you…yay for healthy lunches that stuff you!!!


So…here’s what you need!

  • 1 Heart Romaine, rinsed and chopped or ripped into bite size pieces
  • A couple handfuls of spinach or mixed greens
  • 1/2 lb(ish) deli roast beef, sliced into strips
  • 1/4-1/2 red onion, thinly sliced
  • 1 red bell pepper, julienned
  • 2 boiled eggs, sliced
  • 1 Tomato, sliced
  • 1 Cucumber, sliced
  • Dressing of choice (my favorite includes EVOO, AC Vinegar, Lemon Juice, tiny bit of Greek Yogurt, Dijon Mustard, and Sriracha!)
  • Swiss Cheese, grated to taste (I believe I used about 3 oz)
  • 1 Avocado, sliced


And, here’s how you do it.  (honestly, I don’ think this needs directions haha)

  1. Get your eggs boiling.
  2. Rinse and cut all your veggies, meat, and cheese accordingly.
  3. Put lettuce and greens in a large bowl and top with other ingredients.  Toss if you desire.
  4. Mix up your dressing (or take a bottle out of the fridge).  Dress each serving separately because this is a large salad and you don’t want it to get wilty…cause you can eat it for lunch tomorrow too!
  5. Eat and be amazed.  Tasty, so your “buds” are satisfied.  Filling, so your tummy is satisfied.  And yet healthy, so you don’t feel like you have bricks in your gut.  PERFECT for hot summer days!!



Here’s some pictures, to show you how crazy easy this is 😉

Roast Beef and Swiss Salad 1


Make sure your eggs are boiled or boiling.  Prep your veggies, slice your beef and grate your cheese.  And theeeeen…

Roast Beef and Swiss Salad 2Put it all in a bowl!!!  Whoo!!  That was difficult 😛

Roast Beef and Swiss Salad 3Yummy! Protein, vitamins, AND flavor!  How?!  I don’t know, but it’s wonderful….!

Roast Beef and Swiss SaladAll tossed together!!  Enjoy!!




Cheesesteak Stuffed Peppers!

Say whaaaaaat?!

Yes.  It’s true.  Low carb.  Diet friendly.  And I bet if you watched your ingredients closely, it could be gluten free as well 🙂  I made this at my boss’s house, then sent a picture to her before I ate it.  She is a nutrition nut so I love sharing my adventures with her.  She came home to the smell still in her house…and by lunch time the next day, she had texted me asking if “those pepper things” I made tasted good…and when I passionately responded “yes!” she asked if I could take the bell peppers and sausage in her fridge and experiment with them because mine “looked so good.”  Haha!!  That’s a good sign.  So OBVIOUSLY this is a recipe that you can play with.  And apparently it works just as well with sausage instead of roast beef.  Cause when I asked her how it was…her words were, and I quote “freaking amazing.”  So exciting 🙂  Try whichever variation you desire!

This was perfect for a healthy lunch!!!  And a nice change for something new and creative 🙂  We love Arby’s in this house, but we know there is plenty of processed poo added there.  This had the same, satisfying, “you are biting into a huge chunk of layers and layers of beef” effect as an Arby’s sammich.  But if you pay attention, it’s gonna be A LOT healthier.  Yeaaaaaaaaaah!!!

This was adapted from peaceloveandlowcarb.blogspot.com

So, here’s what you need:

  • 4 Large Green Bell Peppers
  • About 1 lb Deli Roast Beef. (I had about 14 oz) Make sure it doesn’t have sugar, artificial sweeteners, and preferably no NITRITES.
  • 2 Medium Onions
  • 8 oz Mushrooms (Or more.  We aren’t crazy about mushrooms, so add more if you so desire)
  • 6 Tbsp Butter
  • 7 Garlic Cloves (I know.  It seems excessive.  My cloves were small, okay!!!)
  • 8 Slices Provolone or other cheese (Apparently Provolone is one of the worst cheeses you can eat.  Oops. I didn’t know!  If that matters to you, switch it up with some better cheese!  I’ll probably play with goat cheese and raw cheddar next time.)
  • 1 Tbsp Worcestershire
  • 1 Tbsp Wine
  • Pickled Jalapenos, optional
  • Salt

And here’s how you do it:

  1. Cut your onions in half and slice into strips.  Slice mushrooms.  Mince Garlic.
  2. Melt butter in a large pan over medium heat.
  3. Toss in your onions, mushrooms, and garlic.  Sprinkle with salt and fresh ground pepper.  I like lots of pepper!!
  4. Caramelize the onions and mushrooms.  This should take about 25 minutes, stirring often.
  5. While your stuffing is caramelizing, cut your bell peppers in half, and remove the ribs and seeds.
  6. Slice the roast beef into strips.
  7. Preheat oven to 400 degrees.
  8. When onion mixture is caramelized, add your roast beef and stir.  Let cook for about 5 minutes.
  9. Add Worcestershire and wine to the pan to deglaze the pan.  Stir and cook just a couple more minutes.
  10. Scoop the filling evenly into your bell pepper halves, and top with a slice of cheese.
  11. Plop into the oven for about 15 minutes, until the cheese is melty and browned 🙂

Pictures?  Yes!  Go!

Cheesesteak Peppers 1

Gather what you need, and slice your onions and mushrooms, and mince your garlic!

Cheesesteak Peppers 2Melt the butter in a large pan, and start your mushrooms and onions a-caramelizing!  Don’t forget to stir now and then!

Cheesesteak Peppers 3This should take about 25 minutes.  While you are waiting, this is a good chance to prepare your bell peppers and slice the roast beef!

Cut the peppers in half, and remove ribs and seeds.  A small, sharp knife worked well for me, and when that didn’t work I actually used a spoon to scoop out any unwanted stubborn spots 🙂

Cheesesteak Peppers 4Slice da beef!

Cheeseteak Peppers 5Don’t forget to keep an eye on the veggies on the stove!!  And stir them now and then!  When they are looking good, add in your beef.

Cheesesteak Peppers 7Stir it in and cook about 5 more minutes.

Cheesesteak Peppers 8

Deglaze your pan with Worcestershire and wine! Now scoop your filling into the pepper halves!

Cheesesteak Peppers 9Top with cheese and jalapeno slices if you want a spicy kick.

Cheesesteak Peppers 10Place in 400 degree oven for about 15 minutes.  You are looking for the cheese to be melty and browned!

Cheesesteak Peppers 11Yummy!!

Cheesesteak Peppers 12.5Gorgoeus!  And oh, so tasty!!

Cheesesteak Peppers 14Look at all those layers!!!  See what I mean about it being such a satisfyingly meaty bite, like an Arby’s sammich?!  Yum!!!!!